The most important day for Oat So Delicious is finally here…WORLD PORRIDGE DAY!

Porridge is by far my favourite way to start the day, and I think I’ve tried every single variation out there. I love it so much I even named my blog after the key ingredient! Whether you’re eating a bowl of creamy banana porridge, chocolate coffee (mocha) or tea infused oats, enjoy the cosy, warming feeling you get from a delicious bowl of hot porridge.

I’ve listed 5 of my favourite porridge variations below…which is your favourite flavour combination?

Blueberry & Banana Porridge Bowl

This is my go-to porridge flavour when I’m looking for a comforting and easy on the stomach breakfast (anyone with stomach issues will know what I mean!) The mashed banana adds a lovely sweetness to the oats and creates the most delicious creamy texture. Win-win from me!

Base Recipe

• 50g GF oats
• 125ml water
• 125ml milk
• 1/2 ripe banana, mashed
• 1 tsp cinnamon
• 1 tsp honey/maple/agave
• 1/4 cup fresh or frozen blueberries

Toppings

• Almond butter
• Chocolate granola
• Extra blueberries

Heat the water and milk in a pan until boiling, turn down the heat and add the remaining ingredients, then keep stirring until the mixture thickens up. Pour into a bowl and then add your toppings. Enjoy!

Fig & Chocolate Orange Porridge Bowl

Perfect for autumn, this cosy porridge bowl has the dreamiest flavour combination for these cooler months. The porridge base itself is pretty simple, but it’s the toppings that really make this bowl sing! Shout out to Pip & Nut for making a yummy chocolate orange almond butter – it’s truly delicious.

Base Recipe

• 50g GF oats
• 125ml water
• 125ml milk
• 1 tsp cinnamon
• 1 tsp orange zest
• 1 tsp honey/maple/agave

Toppings

• Pip & Nut Chocolate Orange Almond Butter
• 1 ripe fig, sliced
• Chocolate granola
• Fresh blueberries

Heat the water and milk in a pan until boiling, turn down the heat and add the remaining ingredients, and then keep stirring until the mixture thickens up. Pour into a bowl and then add your toppings. Enjoy!

 Peanut Butter Porridge Bowl

Peanut butter lovers, this bowl is for you! Double peanut butter features in this recipe (in the base and toppings) and it’s absolutely delicious. This is my go-to breakfast bowl when I want a big hit of flavour and a thick and creamy consistency. If you like ‘stodgy’ oats then this is for you!

Base Recipe

• 50g GF oats
• 125ml water
• 125ml milk
• 1 tbsp peanut butter
• 1 tsp cinnamon
• 1 tsp honey/maple/agave

Toppings

• Peanut butter
• Chopped pecans
• Berries

Heat the water and milk in a pan until boiling, turn down the heat and add the remaining ingredients, and then keep stirring until the mixture thickens up. Pour into a bowl and then add your toppings. Enjoy!

Chocolate Chai Porridge Bowl

Infusing tea bags in my porridge bowls has been a recent experiment of mine, and I have to say I love it! Letting the tea bag steep in the liquid adds the most delicious flavour without any extra effort. You can change up the flavour in this recipe depending on what tea you like – why not try earl grey, rooibos or chocolate. However, I’m slightly biased and do love the warming spice that chai tea adds to this recipe.

Base Recipe

• 50g GF oats
• 125ml water
• 125ml milk
• 1 chai tea bag
• 1 tbsp cocoa/cacao powder
• 1 tsp honey/maple/agave

Toppings

• Chopped pecans
• Berries

Heat the water and milk in a pan with the tea bag until boiling. Next, turn down the heat and remove the tea bag, then add the remaining ingredients and keep stirring until the mixture thickens up. Pour into a bowl and then add your toppings. Enjoy!

Date Porridge Bowl

Date lovers rejoice – this is such a flavoursome bowl of porridge and one of my favourite recipes. Not only are soft and delicious dates stirred through the creamy oats, but date infused water is also used as the liquid part to this recipe. Double the dates mean double the flavour – this breakfast bowl is a winner!

Base Recipe

• 50g GF oats
• 125ml date water*
• 125ml milk
• 1/2 ripe banana, mashed
• 1 tsp cinnamon
• 1 tsp honey/maple/agave
• 3 medjool dates, chopped

Toppings

• Peanut butter
• Granola
• Raspberries

* soak your dates in boiling water 10mins before making the porridge. Don’t through away the leftover date infused water – instead, use it as the water component in this recipe.

Heat the date water and milk in a pan until boiling, turn down the heat and add the remaining ingredients, and then keep stirring until the mixture thickens up. Pour into a bowl and then add your toppings. Enjoy!

 

If you’ve made any of these recipes, don’t forget to tag me on Instagram @oatsodelicious or #oatsodelicious so I can see your wonderful creations!

Sophie x